Chelo Khoresh-e Gardan - Slow Cooked Persian Lamb Neck Stew
Savouring a slow-cooked lamb neck stew is like a cosy hug for your taste buds!
The magic happens as the lamb becomes incredibly tender, soaking up a symphony of aromatic spices. With each bite, you're treated to a burst of rich flavours, creating a delightful and comforting experience. This stew is a surefire way to turn any meal into a warm and unforgettable culinary adventure!
The amount of meat in a lamb neck can vary depending on the size of the lamb and the specific cut. On average, a lamb neck can weigh around 500 to 800 grams. Keep in mind that this is just an estimate, and the actual weight may differ based on factors like the age and breed of the lamb.
In today's culinary landscape, many supermarkets and butcher shops offer the convenience of purchasing lamb neck meat that has been expertly deboned. This availability makes it easier for home cooks and food enthusiasts to dive into the delightful world of lamb neck dishes without the hassle of handling bones. The deboned lamb neck meat is typically showcased in well-packaged portions, allowing for effortless preparation and a quicker cooking process.
In this recipe, I demonstrate the authentic method of cooking lamb neck with the bone.
Pair it with Chelo, which is a simple Persian Saffron Rice or with Baghali Polo, Nokhod Polo, etc. Whichever way you decide to serve them, I guarantee you won’t regret it.
Cook the most popular Persian dishes at home with the help of my e-book.
Time
Prep: 5 min Cook: 3 h min Total: 3 h 5 min
Ingredients (serving 2)
1 lamb neck (approx. 700g)
2 onions, finely sliced
5 cloves garlic, roughly sliced
6 tbsp vegtable oil
2 tbsp butter
1 cinnamon stick
3 bay leaves
1/2 tsp turmeric
1/2 tsp black pepper
1/2 tsp saffron (Grind the saffron threads using a pestle and mortar. Transfer 3 ice cubes to a glass. Sprinkle the ground saffron over them and set it aside for later.)
Salt to taste
Method for cooking Lamb Neck
Sauté and combine the ingredients
Heat 6 tbsp vegetable oil in a frying pan and sauté the lamb neck for about 10 minutes until golden brown from all sides.
Remove the meat from the pan and gently sauté the onions and garlic in the same oil for 5 minutes.
Add the butter, cinnamon stick, and bay leaves and season with turmeric, black pepper and salt. Combine everything well.
Add 2 cups / 470ml of freshly boiled water, followed by half of the saffron water to the pan. Transfer the lamb neck, put on the lid and let it simmer over low heat for about 3 hours.
Turn the lamb shanks every 45 minutes so each side gets an equal amount of heat and flavour.
Add the rest of the saffron water to the stew in the last 45 minutes.
The desired outcome should be a thick and perfectly caramelized sauce. Throughout the cooking process, you can add more freshly boiled water if necessary.
Use a fork to check if the lamb neck is cooked. It should easily fall off the bone. Taste your stew and adjust the salt to your liking.
Serve your delicious Lamb neck
Serve your Khoresh-e Gardan with plain Persian-style Abkesh rice, Baghali Polo or Nokhod Polo. Enjoy!
I hope you enjoyed this recipe. I’d love to see your Lamb Neck! Feel free to tag me with @igotitfrommymaman on Facebook or Instagram so I can take a look and give you a thumbs up!
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